한국식품저장유통학회지 (Food Science and Preservation)

  • 제17권2호
  • /
  • Pages.174-181
  • /
  • 2010
  • /
  • 3022-5477(pISSN)
  • /
  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
권호 표지

효모에 따른 참다래 'Hayward' 와인의 품질 변화

Quality Changes in 'Hayward' Kiwifruit Wine Fermented by Different Yeast Strains

  • 투고 : 2009.12.03
  • 심사 : 2010.03.05
  • 발행 : 2010.04.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

참다래로 만든 'Hayward' 와인 제조에 적합한 효모 선발을 위해서 3종의 효모에 의한 발효과정에서의 물리화학적 특성 변화를 조사 분석하였다. 사용된 효모는 Saccharomyces cerevisiae Gervin No.5 strain (GVN), S. bayanus Lavin strain EC1118 (EC1118), 그리고 S. cerevisiae Red star Davis No.796 (No.796)은 와인 발효에 가장 적합하여 상업적으로 이용되고 있는 효모이다. 이 세 효모에 의해 발효된 샘플의 당도 함량은 비슷하게 감소하였으나, 알코올 생산량만 발효 첫 주에 큰 차이가 있었다. 효모중 GVN이 13.8%로 알콜농도가 가장 높았고, 반면에 No.796과 EC1118은 각각13.0%와 12.5%로 상대적으로 알콜함량이 낮았다. 관능평가에서 GVN은 높은 산과 높은 알콜함량을 가지고 있고, 강한 풍미와 쓴맛을 가진 것으로 평가되었다. No.796은 GVN과 유사하지만 낮은 알콜함량과 함께 단맛이 있었다. EC1118은 높은 풍미, 단맛과 낮은 알콜함량으로 부드러운 맛으로 평가되었다. EC1118에 의해 발효된 와인 의 총페놀과 항산화 활성은 다른 효모보다 높았다. 따라서 본 연구에서EC1118이 최적의 효모로 선발되었다. 다른 2종의 효모를 사용한 참다래 발효 와인은 각각 다른 품질 특성을 나타내었다. EC1118효모는 참다래 발효에 가장 바람직한 특성을 가지고 있었다. 이러한 특성은 주로 총페놀과 항산화 활성과 같은 건강기능성과 높은 관능적 기호도를 가지고 있었다.

The yeast strains used for fermentation are known to influence the qualities of wine. We investigated the effects of fermentation using different yeast strains on the properties of wine produced from 'Hayward' kiwifruit (Actinidia deliciosa). The physicochemical characteristics of wine produced using various yeast strains for fermentation were also analyzed. Saccharomyces cerevisiae Gervin No.5 strain (GVN), S. bayanus Lavin strain EC1118 (EC1118), and S. cerevisiae Red star Davis No. 796 (No.796) are commercial dry yeast strains selected for optimization of fermentation. Although the soluble solid contents of samples fermented by all three yeast strains decreased by a similar extent, the levels of alcohol production differed, particularly during the first week of fermentation. Use of the GVN strain resulted in the highest alcohol concentration (13.8%, v/v), whereas fermentation with No.796 and EC1118 strains yielded alcohol contents of 13.0% and 12.5% (both v/v), respectively. Upon sensory evaluation, GVN-fermented wine had a strong taste and bitterness, with high acid and alcohol contents. Wine fermented using No.796 had a chemical profile similar to that of GVN-fermented product, but the taste remained sweet, consistent with the lower alcohol content. EC1118-fermented wine was soft and sweet in taste, high in flavor, and had a low alcohol content. Total phenolic levels and antioxidant activities in wine fermented by EC1118 were significantly higher than in wines prepared using No.796 or GVN. When previously described characteristics were additionally considered, EC1118 was selected as an optimum strain for further study. In conclusion, fermentation of kiwifruit using different yeast strains yielded wines with distinct characteristics. The yeast strain EC1118 had the most desirable properties, and is considered suitable for kiwifruit fermentation. Valuable attributes of wine fermented by this yeast include overall sensory acceptance, an appropriate level of total phenolics, and good antioxidant activity.

키워드

참고문헌

  1. Park, Y.S. (2002) Storability of fresh-cut kiwifruit slices influenced by storage temperature. J. Korean Soc. Hort. Sci., 43,728-732
  2. Park, Y.S., Jung, S.T., Gorinstein, S. (2006). Ethylene treatment of 'Hayward' kiwifruite (Actinidia deliciosa) during ripening and its influenced on ethylene biosynthesis and antioxidant activity. J. Sci. Hort., 108, 22-28 https://doi.org/10.1016/j.scienta.2006.01.001
  3. Wilson, E.L., and Burns, D.J.W. (1983) Kiwi juice processing using heat treatment techniques and ultra-filtration. Food Sci., 48, 1101-1105 https://doi.org/10.1111/j.1365-2621.1983.tb09170.x
  4. Patterson, H.Y.V.I. and Burns,D.J.N. (1983) Volatile aroma constituents of kiwifruit. J. Agric. Food Chem., 34. 81-84 https://doi.org/10.1002/jsfa.2740340112
  5. Park, Y.S. and Park, M.Y. (1997) Effect of time and degree of fruit thinning on the fruit quality, yield and return bloom in kiwifruit. J. Korean Soc. Hort. Sci., 38, 60-65
  6. Park, Y.S. and Jung, S.T. (2003) Storability of fresh-cut slices for minimal processing of kiwifruit influenced by fruit weight. J. Korean Soc. Hort. Sci., 44, 666-669
  7. Park, Y.S. (2003) Changes in rates of fruit softening and decay of kiwifruit influenced by prestorage condition and hot air treatment during storage. J. Korean Soc. Hort. Sci., 44, 670-674
  8. Bai, Y.H and Roh, J.H. (2000) The properties of proteolytic enzymes in fruits(pear. kiwifruit,fig,pineapple and papaya). Korean. J. Soc. Food Sci., 16, 363-366
  9. Park, Y.S., Lee, G.S., Towantakavanit, K., Park, Y.J., Oh, D.M, and Heo, B.G. (2009) Chemical composition of kiwifruits, their anti-microbial activity and their hyperplasia inhibition effect of against lung cancer cells. J. East Asian Soc. Dietary Life, 19,202-209
  10. Perez-Magarino, S., and Gonzalez-San, JoseM.L. (2004) Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening. J. Agric. Food Chem., 52, 1181-1189 https://doi.org/10.1021/jf035099i
  11. Giugliano, D. (2000) Dietary antioxidants for cardiovascular prevention, nutrition, metabolism and cardiovascular diseases. Food Chem., 20, 561-593
  12. Scott, R.B., Reddy, H.S., Husain, K., Schlorff, E.C., Rybak, L.P., and Somani,S.M. (2000) Dose response of ethanol on antioxidant defense system of liver, lung, and kidney in the rat. Pathophysiology, 7, 25-32 https://doi.org/10.1016/S0928-4680(99)00034-6
  13. Francesco, C., Vincenzo, S., Domenico, T., Antonella, S. and Antonio, T. (2007) Radical-scavenging capacity of several Italian red wines. Food Chem., 103, 75-81 https://doi.org/10.1016/j.foodchem.2006.07.042
  14. Morata, A., Gomez-Cordoves, C., Calderon, F., and Suarez, J.A. (2006) Effects of pH, temperature and ${SO_2}$ on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces. Int. J. Food Microbiol., 106, 123-129 https://doi.org/10.1016/j.ijfoodmicro.2005.05.019
  15. Cuinier, C. (1988) Influence des leuvres sur les composes phenoliques du vin. Bull. O.l.V., 689 - 690
  16. Withy, L.M., and Lodge, N. (1982) Kiwifruit wine: production and evaluation. Am. J. Enol. Vitic., 33, 191-194
  17. Soufleros, E.H., lrini Pissab, D., Petridisb, M., Lygerakisb, K., Mermelasb, G., Boukouvalasb and Tsimitakisb, E. (2001) Instrumental analysis of volatile and other compounds of Greek kiwi wine; sensory evaluation and optimization of its composition. Food Chem., 75, 487-500 https://doi.org/10.1016/S0308-8146(01)00207-2
  18. Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M. (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol., 299, 152-158 https://doi.org/10.1016/S0076-6879(99)99017-1
  19. Miller, N.J., Sampson, J., Candeias, L.P., Bramley, P.M., Rice-Evans, C.A. (1996) Antioxidant activities of carotenes and xanthophylls. FEBS Lett., 384, 625-632
  20. Luh, B.S. and Wang, Z. (1984) Kiwifruit. Adv. Food Res. 29, 279-307
  21. Roh, H.I., Chang, E.H., Joeng, S.T. and Jahng, K.W. (2008) Chracteristics of fermentation and wine Quality. Korean J. Food Preserv., 15, 317-324
  22. Jang, S.Y., Woo, S.M., Kim, O.M., Choi, I.W. and Jeong, Y.J. (2007) Optimum alcohol fermenting condition for kiwi (Actinidia chincensis) wine. Food Sci. Biotechnol., 16, 526-530
  23. Revilla, I. and Gonzalez-San Jose, M.L. (2003) Compositional changes during the storage of red wine treated with pectolytic enzymes: low molecular-weight phenols and flavan-3-ol derivate levels. Food Chem., 80, 205-214 https://doi.org/10.1016/S0308-8146(02)00255-8
  24. Rupasinghe Vasantha, H.P. and Steve, C. (2007) Total antioxidant capacity, total phenolic content, mineral elements, and histamine concentrations in wines of different fruit sources. Food Comp. Anal., 20, 133-137 https://doi.org/10.1016/j.jfca.2006.06.008
  25. Gil, M.I., Tomas-Barberan, F.A., Hess-Pierce, B., Kader, A.A. (2002) Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California. J. Agric. Food Chem., 14, 4976-4982
  26. Gorinstien, S., Zachwieja, Z.,Katrich, E., Pawelzik, E., Haruenkit, R., Trakhtenberg, S. and Martin-Belloso, O. (2004) Comparison of the contents of the main antioxidant compounds and the antioxidant activity of white grapefruit and his new hybrid. Lebensm.-Wiss. u.-Technol., 37, 337-343 https://doi.org/10.1016/j.lwt.2003.10.005
  27. Helene, F., Cedric, S., Pierre-Louis, T. and Yves,G. (2008) Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in modle wine solution. Food QuaI. Prefer., 19, 286-291. https://doi.org/10.1016/j.foodqual.2007.08.004
  28. Lawless, H., Home, J. and Giasi, P. (1996) Astringency of organic acids is related to pH. Chem. Senses, 4, 397-403
  29. Mattes, R.D. and DiMeglio, D. (2001) Ethanol perception and ingestion. Physiol. Behav., 1-2, 217-229